Savory Dry Rub Smoked Ribs
Transform your backyard barbecue into a flavor-packed feast with these savory dry rub smoked ribs! Perfectly seasoned with a bold blend of smoky paprika, sweet brown sugar, aromatic garlic and onion powders, and a hint of heat from cayenne pepper, these tender, fall-off-the-bone pork ribs are a true crowd-pleaser. Infused with applewood or hickory smoke, every bite delivers the ultimate balance of smoky, sweet, and spicy flavors. The recipe’s simple yet effective technique includes a slow and low cook at 225°F and a foil-wrapped vinegar treatment to lock in moisture and tenderness. Whether you're a pitmaster or a beginner, these dry rub smoked ribs are guaranteed to impress at your next gathering. Serve them fresh off the smoker with your favorite sides for a dinner that'll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 racks Pork spare ribs (or baby back ribs)
- 4 tablespoons Brown sugar
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Ground black pepper
- 1 tablespoon Kosher salt
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Olive oil
- 0.25 cup Apple cider vinegar
- 3 cups Wood chips (hickory or applewood)
Instructions
1. Prepare the ribs by removing the membrane from the back (bone side) for more tender texture. Use a paper towel to grip the membrane and pull it off.
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, ground cumin, chili powder, and cayenne pepper to create the dry rub.
3. Lightly coat both sides of the ribs with olive oil to help the rub adhere. Generously sprinkle the dry rub over the ribs, ensuring an even coating. Use your hands to press the rub into the meat.
4. Allow the ribs to rest at room temperature for 30 minutes, or refrigerate them for up to 8 hours for deeper flavor. If refrigerated, let them sit at room temperature for 30 minutes before smoking.
5. Preheat your smoker to 225°F (107°C). Prepare the wood chips by soaking them in water for at least 30 minutes and then draining. Add the wood chips to your smoker as directed by the manufacturer.
6. Place the ribs directly onto the smoker grate, bone side down. Close the lid and smoke for 3 hours, maintaining a consistent temperature.
7. After 3 hours, remove the ribs from the smoker and wrap them tightly in aluminum foil. Before sealing the foil packet, add 2 tablespoons of apple cider vinegar to help tenderize the meat.
8. Return the foil-wrapped ribs to the smoker and cook for an additional 2 hours at 225°F (107°C).
9. Carefully unwrap the ribs and check for doneness. The meat should be tender and start pulling away from the bones. If desired, you can place the ribs back on the smoker for 15-30 minutes to develop a crust on the surface.
10. Let the ribs rest for 10-15 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
4439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.0 g | 422% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 36.9 g | ||
| Protein | 291.0 g | 582% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3773 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
